Best Dairy-Free "Cheez" Sauce

by Andrea


I finally found a cheese sauce I love! It's so delicious and creamy, you won't even know it's not cheese. I adapted this recipe from To Your Health Nutrition by Julieanna Hever.

Cheese Sauce:
1/2 cup Brazil nuts (or raw cashews), soaked in water for at least 30 minutes and then rinsed
1 tablespoon tahini (optional)
1 roasted red pepper (rinsed from jar or prepared fresh)
1/2 cup nutritional yeast flakes
1 tablespoon Bragg’s liquid aminos (or tamari or low-sodium soy sauce)
Juice of 1/2 lemon
1/4 tsp. cayenne pepper
1 tsp. turmeric
1/2 cup water

In a blender, combine all ingredients. Blend on high until smooth. This takes several minutes to ensure that the nuts are fully processed and smooth. You can adjust the amount of water and nuts to reach your desired consistency!

* I substituted 6 sun-dried tomatoes for the red pepper once because I didn't have one on hand. It came out just as good!

You can add this to so many things, like bean dip, cooked veggies, and grains like quinoa, etc.

In this recipe, I sauteed garlic, mushrooms, peas and sun-dried tomatoes. I added the cheese sauce to the pan of veggies, simmered until warm, then poured it over cooked brown rice pasta. It was delicious!! You could also make a simple mac-n-cheese by putting it over elbow pasta!

Let me know if you try it! Enjoy!

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